Ingredients: |
Ingredients: 6 firm, not quite ripe eating pears, peeled, stems left intact
1 /2 inch section cinnamon stick
3/4 c sugar
About 4 cups (to cover) deeply colored tannic, young red wine
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Directions: |
Directions:Arrange the pears in a deep pot, stems uppermost. Tuck in the cinnamon stick, sprinkle over the sugar, pour red wine to cover completely.
Bring to a boil, then adjust the heat to a simmer, lid ajar. Cook for about 20 minutes, or until a skewer encounters little resistance when pierced to the heart of the pear.
With a slotted spoon, remove the pears from their liquid and stand them upright, stems in the air, in a glass compote dish.
At a light boil, reduce the red wine, by about two-thirds, to the consistency of a light syrup, and pour it over the pears.
May be served warm, or chilled, or room temperature (my favorite is still slightly warm).
Alternate serving suggestion:
Slice pears vertically in halves. Serve half a pear, white side down on a plate. Pour the wine sauce around the periphery of the plate, decorate with swirls of white heavy cream, sprinkle with chocolate shavings and a few crushed walnuts, if desired. |
Personal
Notes: |
Personal
Notes: Lulu's "Poires au Vin Rouge" has been a family favorite of ours forever. The pears are so elegant with their tender white middles and their dark red stained edges. When you decorate the plates with creamy swirls in the dark pear wine sauce surrounding the pears, the desert becomes edible art on a plate-- low fat and low calorie, too.
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